Scallops with White Wine Sauce I

Scallops with White Wine Sauce I

93
DEEANN_BUDNEY 0

"This is a fabulous and easy wine and butter sauce for seafood and vegetables. I especially like it with scallops."
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Ingredients

40 m servings 354 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 33.1 g
  • 51%
  • Carbs:
  • 2.5g
  • < 1%
  • Protein:
  • 10.8 g
  • 22%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a medium saucepan, combine white wine, wine vinegar, and shallots. Cook until liquid is almost evaporated, approximately 1 tablespoon left. Stir in heavy cream and let boil down until reduced by half. Stir in butter 1 tablespoon at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops.
  2. Preheat oven on broiler setting.
  3. Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated broiler for 2 minutes on each side, until scallops are opaque, with a bit of brown around the edges. Place a spoonful of sauce on each plate, and top with 4 scallops.

Reviews

93
  1. 116 Ratings

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Most helpful positive review

The sauce is superb. I used 1/2 fresh lemon juice with just a touch of vinegar, added minced garlic and 1/2 C chicken broth and only 2 T butter. I think the key here is to let the sauce simmer ...

Most helpful critical review

I'm not sure what went wrong, but I had to substitute half and half for the heavy cream and it curdled the instant it hit the white wine and vinegar mixture... smelled horrible! Next time, I'll ...

The sauce is superb. I used 1/2 fresh lemon juice with just a touch of vinegar, added minced garlic and 1/2 C chicken broth and only 2 T butter. I think the key here is to let the sauce simmer ...

I'm not sure what went wrong, but I had to substitute half and half for the heavy cream and it curdled the instant it hit the white wine and vinegar mixture... smelled horrible! Next time, I'll ...

This recipe was absolutely DELICIOUS!!! I used 4 Tbsp Butter instead of 3/4 cup on the recommendation of other reviewers, and it was perfect. I also added 2 large cloves garlic (crushed and mi...

The sauce is delicious. Needs garlic, salt, and pepper for more flavor.

Great sauce. I seared the scallops in a cast iron pan with the oil, then removed and let them finish baking in the oven. I then added the wine and deglazed the pan and added the rest of the in...

The white wine vinegar gave this sauce a unique and delicious flavor...I made it with scallops and would not hesitate to use it on shrimp and vegetables...Also, I cut the butter down to two tabl...

I really liked this sauce. I made it more of a Seafood pasta type sauce by adding fresh chopped Garlic, Garlic powder, Old Bay seasoning and Parmesan cheese. I made this with Shrimp instead of...

This is an amazing recipe! I made my husband these scallops with steak and veggies on the size for his birthday. A 'surf n turf' kind of thing. It was an incredible dinner! This sauce is so d...

Loved it! Did not read others reviews, but used the recipe as a base and tailored to our tastes. Dried the scallops very well, seasoned with salt, pepper, garlic. Pan seared really quick and fin...